Little Crockpots Baking Club -Vegetarian and Vegan Options (3-8 Yrs)-Ongoing
If your little one can paint, cut a paper with scissors or roll out play dough, then it’s not difficult to learn some real cooking skills. Join this ongoing class for some fun in the kitchen! Vegan and Vegetarian options available.
Fizza Mohsin
Average rating:
4.9
Number of reviews:(368)
What's included
1 live meeting
40 mins in-class hours per weekHomework
Practice creating the recipe at home with illustrative recipe card.Class Experience
- This ongoing cookery club is suited for young learners where they learn to cook and bake healthy recipes for lunch, snack or as sweet treats. - The ingredients will be posted each week by the end of the class and on Sunday. Alternatively, you could get the weekly supply list by scrolling down this message. With ongoing classes new learners often do not see the recipe for that week, so parents are requested to always message the teacher upon enrolment to avoid confusion. Also, all recipes a quite flexible. Please donot go out of your way to find an ingredient, just check with me! - They will learn about real kitchen and food skills - Learn about wide variety of ingredients - Tips and tricks for little chefs - Ingredients can be found easily at hand and no special tools will be required - Learners are expected to wash hands and put in their aprons - After introductions, the teacher will introduce the recipe (the illustrative recipe card will be available in classroom) - Ingredients are checked off and learners will follow step by step instructions from the teacher - Classes will friendly and involve kitchen games and discussions, usage of videos depending on the time limit. - Recipes are simple and require very little help from adults - No prior knowledge needed - Sibling discount available The following schedule gives you an idea which week each section is in. I've tried to provide substitutes but please feel free if you need vegan or allergy free options. Recipes Week 1 - Cherry and Almond Cake (serves 8) 170g/6oz/3/4 cups softened unsalted butter: 170g/6 oz/3/4 cup soft brown sugar 3 medium eggs 100g/3.5oz/3/4 cup self-raising flour 75g/2.6 oz/1/2 cup ground almonds 1 teaspoon baking powder 100g glace cherries/3.5 oz/1/2 cup 50g flaked almonds/1.75 oz/ 1/4 cup Workmat Measuring spoons and cups Mixing bowl Small kitchen scissors Wooden spoon 20x26 cmsq Baking dish Baking paper Oven gloves (adult use) Week 2 - Roast Chicken with Fennel, Lemon, Shallots, Garlic & Mustard Mayo Ingredients: 300g fennel (10.5 oz) 12 shallots 1 lemon 6 cloves of garlic A few sprigs of fresh thyme 4 free-range chicken breasts (skin-on if available) Sea salt Freshly ground black pepper Olive oil 4 heaped tablespoons mayonnaise (approx. 2 oz) 2 heaped tablespoons mustard (approx. 1.5 oz) 2 teaspoons honey (approx. 0.3 oz) Equipment: Large roasting tin Knife Cutting board Mixing bowl Spoon for mixing Measuring spoons Tongs or spatula Week 3 - Chocolate chip cookies Ingredients 175g/6oz self raising flour 75g/3 oz butter 75g/3 oz white sugar 75g/3 oz brown sugar 1 tsp vanilla extract 1 egg 150g/5 oz choc chip Equipment Workmat Baking tray baking paper mixing bowl whisk,fork wooden spoon spatula Week 4 - Blackberry Cream Cheese Muffins (12-14) Ingredients 250g/8.82oz/1.75 cups self-raising flour 100ml/3.38 floz/7 tbsp olive oil 1 teaspoons baking powder 150g/5.29oz/ soft brown sugar 3/4 cup 150g/5.29oz/1/2 cup and 1 tbsp cream cheese 100ml/3.38 floz/6.76 tbsp milk 1 egg 200g/7.054oz/1.25 cup blackberries Demerara sugar for topping (as needed) Equipment Workmat Measuring jug Tablespoon, teaspoon 2 mixing bowls Fork Kitchen paper Cup Muffin tray, 12 muffin cases Baking tray Oven gloves ( adult use) Week 5 - Fritatta Ingredients sunflower oil, for greasing 100g/3½oz boiled potatoes, chilled and crushed 2 fresh asparagus spears, trimmed, chopped 1 spring onion, trimmed, chopped 2 heaped tbsp frozen peas 5 fresh mint leaves, torn 2 tbsp grated parmesan 2 free-range eggs, beaten pinch freshly ground black pepper Equipement Workmat Measuring spoons and cups Mixing bowl Pastry brush Cup Fork Scissors Rolling pin Greaseproof bag Whisk or fork Ovenproof dish (400ml capacity) Week 6 - Squash and Carrot biscuits 30g/1¼oz butter, at room temperature 70g/2¾oz plain flour, plus extra for dusting 1 tsp golden caster sugar (optional) 20g/¾oz grated carrot 50g/2oz butternut squash pieces, roasted 3 small sprigs fresh rosemary Workmat Mixing bowl fork butterknife oven gloves (for adult use) Week 7 - Cheese and Veg Pasties 180g/6¼oz ready-to-roll puff pastry plain flour, for dusting 4 spinach leaves, chopped 30g/1¼oz grated cheddar, plus extra for the topping pinch ground nutmeg 2 rounded tsp ready-made ratatouille (or similar ready-made tomato-and-vegetable sauce) Workmat 2 teaspoons Rolling Pin Large cutter or small about 9cm diameter Mixing bowl Fork Pastry brush Baking tray Baking paper Oven gloves (adult use) Week 8 - Lemon and Lime cheesecake 2 oat digestive-style biscuits 20g/¾oz butter, melted 125g/4½ oz mascarpone ½ lemon, juice only ½ lime, juice only 1 tbsp icing sugar Workmat Greaseproof bag Rolling pin Measuring spoon Spoons 2 small cups or ramekins Week 9 - Italian Corn Bread Ingredients 100ml/3½fl oz buttermilk or yogurt mixed with water 1 tbsp olive oil, plus extra for greasing 1 free-range egg, beaten 50g/2oz plain flour 50g/2oz quick-cook dried polenta 1 tsp baking powder pinch freshly ground black pepper 50g/2oz soft goats’ cheese small handful basil leaves, torn, plus extra to serve 1 tbsp grated parmesan, or similar Italian hard cheese small pinch dried chilli flakes 2 slices mozzarella, to serve 1 tomato, sliced, to serve Equipment Workmat measuring cups, spoons small loaf tin mixing bowl fork cup spatula baking tray Oven gloves (adult use) Week 10 - Mini veggie burgers and salsa Ingredients 100g/3.5oz vegetarian or meat mince 75g/1.75oz cooked, mashed sweet potato 1 spring onion, sliced 1 slice bread, grated into breadcrumbs 1 free-range egg 2 tbsp olive oil 10 cherry tomatoes, quartered 5 basil leaves Equipment Mixing bowl Baking tray Oven gloves (adult use) Week 11 - Picnic Parkin Ingredients 1 tbsp vegetable oil 50g/1.8oz All purpose flour 1 tsp baking powder 1 tbsp dark brown sugar 1/2 tsp ground ginger 40g/1.4oz rolled oats 2 tbsp milk 2.5 tbsp golden syrup Equipment Workmat Measuring spoons Pastry brush Small loaf tin 2 Mixing bowls Fork Spatula Oven Gloves (for adult use) Week 12 - Rocky buns 6 dried apricots 60g or 1/4 cup butter at room temp. 110g or 1/2 cup self raising flour 30g or 2-3 tbsp caster sugar 1 egg Workmat Scales Scissors Mixing bowl Fork Cup Baking Tray Baking Paper Week 13 - Sage Roasted butternut squash & mushrooms with feta and tomatoes Ingredients 350g/12.3oz butternet squash cubes (can use frozen too) 1 small red onion (peeled and root and tail chopped off) 2 garlic cloves 150g/5.3oz mushrooms 3 tbsp extra virgin olive oil 7 sage or any herb leaves sea salt 100g/3.5oz feta cheese 175g/6.17oz cherry tomatoes on vine lemon 1/2 tbsp mustard 50g salad leaves Workmat Roasting tin Mixing bowl Kiddy knife Scissors Oven gloves (for adult use) Week 14 - Raspberry, lemon & hazelnut crumble muffins Ingredients 125g/8oz self raising flour 1 tsp baking powder 75g/2.65oz light brown or caster sugar 1/2 lemon zest only 50ml olive oil 100g/3.5oz yogurt 15ml lemon juice 1 small egg 100g/3.5oz fresh or frozen raspberries Crumble mix 12.5g/0.4oz cubed unsalted butter 25g/0.9oz all purpose flour 25g/0.9oz hazelnuts chopped 12.5g/0.4oz soft light brown sugar pinch of sea salt flakes Equipment Mixing bowl Spatula Whisk Jug or mug Muffin cases Muffin tray Week 15 - Savoury buns 100g/3½oz self-raising flour 25g/1oz soft butter 1 tsp chopped chives 25g/1oz feta, crumbled 50ml/2fl oz whole milk Equipment Workmat Fork Rolling pin Cutter Measuring spoon, jug, cups Spoons Baking paper Baking tray Oven gloves (adult use) Week 16 - Mango Muffins 1and 2/3 cups all purpose flour 1 tsp baking powder 1/2 tsp baking soda 2/3 cup white chocolate chips 1 cup chopped mangoes or mango purée 3/4 cup granulated sugar 2 eggs 1/2 cup sunflower oil 1 tsp vanilla extract 1/3 or less cup mango yogurt (or plain) 1/3 cup desiccated coconut 2 ripe bananas Equipment Workmat Measuring jug Tablespoon, teaspoon 2 mixing bowls Fork Kitchen paper Cup Muffin tray, 12 muffin cases Baking tray Oven gloves ( adult use) Week 17 - Butter Bean and Tomato Bake with Creamy Basil Sauce Ingredients: 1 can (15 oz) butter beans, drained and rinsed 4 garlic cloves, minced 1 can (14.5 oz) diced tomatoes, drained 1 cup creme fraiche 1 tablespoon white vinegar 1 cup fresh basil leaves, chopped 1 cup mozzarella cheese, shredded 1/2 cup Parmesan cheese, grated Salt and pepper to taste Equipment Mixing bowls Baking dish Knife and cutting board Measuring spoons and cups Spatula or mixing spoon Grater Week 18 - Tangy Tomato/Mushroom/Peppers Tarts 1 large red onion sliced and cooked until soft 375g/13oz puff pastry 2 tbsp milk 100g(4oz) full fat cream cheese 1 tbsp olive oil 225g(8oz) cherry tomatoes or Mushrooms or red/yellow peppers 1/2 tsp dried mixed herbs Flour for dusting Equipment Workmat Table knife Scissor Small Bowl Spoon Week 19 - Knobbly banana bread 3 tbsp sunflower oil, plus extra for greasing 1 ripe banana 1 free-range egg, beaten 3 tbsp raisins 1 tsp vanilla extract 50g/2oz golden caster sugar 110g/4oz plain flour 1 tsp baking powder Equipment Workmat dessertspoons teaspoons pastry brush 2 mixing bowls fork cup small loaf tin (500g/1lb size) baking tray Week 20 - Simply yummy pizza 75g self-raising flour 10g soft butter 30ml milk 4 cherry tomatoes 1 sprig fresh rosemary 5 grapes or pieces of pineapple 25g Red Leicester or Cheddar cheese, grated workmat measuring jug grater 2 mixing bowls fork and dessertspoon flour dredger scissors baking tray and baking paper • oven gloves (for adult use) Week 21 - Beetroot muffins 1 free-range egg 50ml/2fl oz vegetable oil 30ml/1¼fl oz orange juice 100g/3½oz cooked beetroot, patted dry with kitchen paper, grated 100g/3½oz wholemeal flour 1 tsp baking powder 3 tbsp caster sugar 50g/2oz sunflower seeds 1 tsp mixed spice Equipment Workmat Measuring jug Tablespoon, teaspoon 2 mixing bowls Fork Kitchen paper Scissors Cup Muffin tray, 6 muffin cases Baking tray Oven gloves ( adult use) Week 22 - Pea and Potato burger 5 medium boiled and peeled - Potatoes 3/4 cup frozen peas Pepper Salt Cooking Oil 1 cup Cornflakes Toasted burger buns For salsa 10 cherry tomatoes, quartered 5 basil leaves 2 tbsp olive oil Equipment Mixing bowl Spoon Pastry brush Baking tray Baking paper Oven gloves Week 23 - Coconut biscuits 75g/3oz desiccated coconut 100g/3.5oz plain flour 100g/3.5oz caster sugar 100g/3.5oz Porridge oats 100g/3.5oz butter diced 1tbsp golden syrup or honey 1tsp baking soda (bicarbonate) 2 tbsp hot water Equipment 2baking trays Baking paper Mixing bowl Wooden spoon Small microwaveable bowl Dessert spoon Oven gloves Week 24 - Baked tomato and couscous 2 large tomatoes 1 tbsp olive oil 75ml/2.5 floz tomato juice 62g/2.5oz couscous 125ml/2.5floz boiling water Handful sultanas 2-3 basil leaves Parsley (optional) Grilled halloumi cheese (optional) Equipment knife (adult use) workmat /chopping board teaspoon small bowl large bowl fork tablespoon Pastry brush Week 25 - Baked Rice balls/Arancini balls 225g/8oz cold cooked arborio or other risotto rice -ground pepper - dried Italian herb - salt to taste - 1 ball mozzarella cheese - 1 egg - breadcrumbs out of 2 sliced toasts - olive oil Equipment Mixing bowl Large plate Large dish Small bowl Week 26 - Chocolate and Raspberry Brownies -175g/6oz white chocolate (melted) - 15g/3oz white chocolate (solid) -75g/3oz butter -125g/4oz caster sugar -2large eggs beaten - 1 tsp vanilla extract - 150g/5.5oz plain flour -1/2 tsp salt -150g/5.5oz fresh raspberries Equipment 20cm (8in) square cake tin Baking paper 2 medium bowls Medium saucepan (for adult use to melt chocolate) Wooden spoon Metal spoon Spatula butter knife Week 27 - Falafel Ingredients oil for greasing 1 tin kidney beans (240g/8.4 oz drained weight) 1 garlic clove, peeled 1 spring onion small handful fresh coriander 1 tsp dried cumin 1 tsp plain flour Salt and pepper to taste Equipment Workmat Pastry brush Baking tray Plastic bag Rolling pin Mixing bowl Scissors Spoon Week 28 - Gingerbread cookies 350g/12oz plain flour, plus extra for rolling out 1 tsp bicarbonate of soda 2 tsp ground ginger 1 tsp ground cinnamon (optional) 125g/4½oz butter 175g/6oz light soft brown sugar 1 free-range egg 4 tbsp golden syrup or honey For icing To decorate writing icing (optional) cake decorations (optional) Equipment Mixing bowl Wooden spoon Rolling pin Cutters Oven gloves Baking tray Baking paper Week 29- Easy peasy Lasagne Ingredients 1 tsp olive oil, plus extra for greasing 200g/7oz tinned chopped tomatoes 1 fresh lasagne sheet, cut in half 6 fresh basil leaves 1 slice ham/veg ham ¼ ball fresh mozzarella 100g/3½ oz ricotta Pinch pepper Salt to taste Equipment Workmat 2 teaspoons Pastry brush Small bowl Fork Ovenproof dish with lid or tin foil (about 400 ml) Baking tray Oven gloves for (adult use) Week 30 - Chocolate muffins 100g/3.5 oz plain, milk or white chocolate (Can use allergy free one) - 137.5g/5oz self raising flour - 1/4 tsp baking powder -12.5 /0.5oz cocoa powder - 50g/2oz caster sugar - 50ml/2floz sunflower or vegetable oil - 125ml/9floz milk or soya milk - 1 egg -1tsp vanilla extract - optional ingredients for following muffins For orange and chocolate muffins - orange rind, orange juice For lemon and white choc chip muffins - extra 12.5g/0.5 oz flour (instead of cocoa), lemon rind, lemon juice and white choc chips For vanilla and fruit muffins - fresh fruit berries or frozen ones, 12.5g/0.5 oz flour, extra caster sugar (75g/2.5oz, instead of cocoa) Week 31 - Baked burrito 1 small spring onion oil, for cooking 600g/1lb 5oz skinless, Cooked boneless turkey breast or thigh or vegetarian meat or a tin of cooked mixed beans (e.g. kidney beans, cannellini beans and butter beans etc.), drained. Could use ones already flavoured with a little Mexican spice. 3 tsp Mexican seasoning, such as mild taco seasoning 2 tomatoes halved 200g tin of sweetcorn, drained 200g/7oz grated cheese, such as Cheddar 4 large soft tortilla wraps 4 tbsp natural yoghurt, to serve Workmat Tablespoon Scissors Mixing bowl Foil Baking tray Oven gloves (for adult use) Week 32 - Cheese and pesto straws 200g (7oz) plain flour 125g(4.5 oz) butter diced 50g (2oz) Gruyere or cheddar cheese 50g (2oz) Parmesan cheese, finely grated 1 whole medium egg, plus 1 egg yolk 30m (2tbsp) pesto sauce (either red or green) Equipment Seive Mixing bowl Metal spoon Rolling pin Butter Knife Baking paper Baking sheet Oven gloves (for adult use) Week 33 - Baked spaghetti 1/2 lb or 200g spaghetti 2/3 cup creme fraiche sea salt and freshly ground black pepper grated nutmeg 1/2 lb or 200g baby spinach 1/4 lb or 100g roughly chopped chorizo or feta cheese 4 eggs 1/2 lemon Workmat Measuring jug scissors oven proof dish with lid (400 ml) baking tray Oven gloves (for adult use) Week 34 - Strawberry Delight 100g/4oz self-raising flour, plus extra for sprinkling 20g/1oz butter, softened 1 tsp caster sugar 50ml/2fl oz warm milk (you may not need all the milk) 6 medium strawberries 1 heaped tsp red fruit jam 2–3 basil leaves 1 tsp demerara sugar Equipment Workmat Mixing bowls large and small Measuring cups and spoons Oven gloves (for adult use) Week 35 - Fig biscuits Ingredients 1 cup plain flour 6 tbsp butter, softened 2 ready-to-eat dried fig 1-2 tbsp granulated sugar or caster sugar 1 tbsp chopped fudge/white choc chips Equipment Mixing bowls Wooden spoon Measuring cups and spoons Oven gloves (for adult use) Week 36 - Kebabs Ingredients 450g/1lb minced lamb or any meat of choice or minced veg (soybean, tofu, paneer and potatoes, cheese etc.) 1 small finely chopped onion or shallot (will show how to chop as well) 1 garlic clove 1/2 tsp ground cinnamon 2 tsp ground coriander Olive oil, for brushing 1 tsp dried mint 1/2 tsp paprika, chilli flakes (optional) For dip 1/2 cup yogurt Salt Pepper Mint leaves or dried mint Equipment Skewers (optional) Baking tray Baking paper Pastry brush Week 37 - Lemon and Lime cake 175g/6oz butter at room temp 175g/6oz Caster sugar 3 large eggs 1 lemon for zest and juice 1 lime zest and juice 2 tbsp lemon juice 175g/6oz Self raising flour 2tbsp poppy seeds (Optional) 1 tbsp lime juice 100g (3.5oz) icing sugar Equipment Electric whisk Large mixing bowl loaf tin Baking parchment Sieve Spatula Small mixing bowl Spoon Week 38 - Pumpkin chocolate chip cookie Ingredients 1/4 cup butter at room temperature or coconut oil 1/4 cup brown sugar 1/4 cup white sugar 1/3 cup pure pumpkin purée (not pumpkin pie filling) 1 egg Or 1/4 cup non-dairy milk 100g/3.5 oz all purpose flour Pinch of salt 1/4 tsp baking powder 1 tsp pumpkin spice 1/2 cup chocolate chips or vegan dark chocolate chips 1tsp vanilla Equipment Workmat Mixing bowls Wooden spoons Measuring cups, spoons Whisk or fork Jug Week 39 - Banana and berry ice cream Ingredients 1 lemon or lime, juice only 37.5 (2.5 tbsp) - heavy or double cream 125g/4½oz mascarpone or full fat cream cheese at room temperature 6 tbsp powdered sugar 12 any kind of berries 1 ripe banana, mashed Any of your favourite ingredient like fudge, bars of chocolate, meringue etc. wafer biscuits, to serve Equipment Workmat Mixing bowls Cup Fork Freezeable, lidded container Week 40 - Cheesy pasta rolls Ingredients Oil for greasing 100g/1 cup chopped tomatoes Pinch dried chilli flakes (optional) 100g/1 cup ricotta cheese Pinch ground black pepper Small handful fresh mint Large handful baby leaf spinach 1 fresh lasagne sheet (17 x 22 cm) 15g/ 2 1/5 tbsp cheddar cheese grated Equipment Ovenproof dish. Cup Fork Mixing bowl Scissors Baking tray Week 41 - Cinnamon scones with cinnamon drizzle Ingredients 2 and ⅔ cups (325g) all purpose (plain) flour 2 tbsp caster sugar 2 tsp ground cinnamon & 1/2 tsp extra 2 tsp baking powder ¼ tsp sea salt ⅓ Cup (half a stick, 70g) cold unsalted butter cut into cubes ¾ cup (180ml) semi-skimmed milk 1 tsp vanilla extract Milk, to glaze For the vanilla cinnamon drizzle ¾ cup (75g) powdered icing sugar ⅛ Tsp cinnamon 1 tsp vanilla extract 3 tsp milk Equipment Baking tray Baking paper. Mixing bowl Cookie cutter Week 42 - Eggy Herb and Cheese Muffins Ingredients 2 cups 6 tbsp plain flour 1 tbsp baking powder 1 tsp salt 1 tsp mustard powder 1/2 cup mature cheddar cheese, grated 2 tbsp chopped fresh parsley 1 tbsp chopped fresh oregano 2 tsp chopped fresh thyme Freshly ground black pepper 2 eggs 1 cup semi skimmed milk 1/2 cup melted butter Equipment Muffin tin Paper Muffin case Sieve Mixing bowls Kiddy knife or scissors Chopping board Cheese grater Fork Wooden spoon Week 43- Trinidadian Pepper and Cheese Roti Ingredients 150g self-raising flour Pinch of salt 1 dessert spoon (dsp) vegetable oil 100ml room temp water Extra flour for dusting 80g mature grated cheddar cheese 40g grated carrot 1 roasted red pepper (from a jar), chopped (about 70g) 15g baby spinach 6-8 grinds black pepper Vegetable oil for greasing Equipment Mixing bowl grater measuring cups and spoons rolling pin oven gloves Week 44 - Chocolate and Orange Marble Cake Squares Ingredients 175g/6oz butter 175g/6oz caster sugar 175g/6oz self raising flour 3 large eggs Grated zest of an orange 2 tbsp orange juice 2 tbsp cocoa powder Equipment 20cm (8in) square cake tin Baking paper Large mixing bowl Electric or hand whisk Large spoon Sieve Butter knife Week 45 - Easy soda bread with garlic butter Ingredients 75g/3oz plain flour 100g/3½oz wholemeal flour 25g/1oz oats 1½ tsp caster sugar ½ tsp salt ½ tsp bicarbonate of soda 2 tbsp linseeds (you can use sesame or sunflower seeds, or just leave them out) 175ml/6fl oz natural yoghurt Ingredients for garlic butter 1/2 cup salted butter 1/2 tbsp minced garlic or garlic powder 3 tbsp grated parmesan cheese 1/4 tsp black pepper 1/2 tsp parsley Equipment Mixing bowls Fork or spoon Baking tray Baking paper Butter knife Week 46 - Turkish Revani Cake Ingredients 150g natural yoghurt 2 eggs 3 tbsp oil 1/2 tsp rose water 1 tsp vanilla bean paste or extract 135g/4.7oz semolina 1/3 cup caster sugar 1 tsp baking powder 2.5 tbsp plain flour 1 tbsp shelled pistachios 3.5 tbsp desiccated coconut 1.5 tbsp honey Equipment Mixing bowls Loaf tin or muffin tray Whisk Jug Measuring spoon and cups Baking paper Week 47 - Baked Samosa 2 potatoes (large, cooked and mashed) 1/2 cup peas Spring Roll Wrappers, 8" Square (4-6 sheets) salt pepper 1/2 tsp cumin powder 1/2 tsp paprika small handful cilantro 1 egg Any kind of oil Equipment mixing bowls pastry brush scissors cup baking paper baking tray Week 48 - Melting Moments 3/4 cup butter, softened 1/4 cup caster sugar 1 free-range egg, beaten 1 tsp vanilla extract 1.5 cup self-raising flour 1 and 1/8 cup oats Equipment Baking Paper Baking Sheet Mixing bowl Week 49- Cheesy Loaf Ingredients Vegetable oil, for greasing 1 & ½ Cup plain flour 1 tsp baking powder 1 & 1/3 tbsp butter softened 1 medium dessert apple, peeled 8 & ¾ tbsp mature cheddar cheese, grated, plus a bit extra for sprinkling 1 egg 2 Tbsp apple juice Equipment Loaf Tin Baking Tray Wooden spoon Mixing bowls Cup Fork Oven gloves Week 50 - Mini Pomme Pies Ingredients 2 x 285g jars of apple sauce, chunky or homemade ½ tsp mixed spice or cinnamon 50g mixed nuts, or nuts of your choice 50g raisins Cooking oil spray 270g pack of filo pastry, or 6 sheets Demerara sugar, for sprinkling Equipment 12-hole muffin tray Mixing bowl Knife Zip lock bag Rolling pin Week 51 - Toad in the hole Vegetable oil 1 egg 100ml milk or unsweetened soy milk 50g plain flour 1 tsp wholegrain mustard 2 pre-cooked chipolata sausages, or any kind of pre-cooked sausages or kebabs or vegan kebabs/sausages 4 cherry tomatoes pinch of turmeric 1 sweet pepper or 1/2 bell pepper (For vegan - omit the egg and use 40g chickpea or gram flour) Equipment Cup or jug Whisk Mixing bowl Scissor Oven proof the dish (about 400ml) Pastry brush Week 52 - Ginger Cake Ingredients 200g/7oz Self Raising Flour 1 Tsp Ground ginger 1 Tsp Bicarbonate Soda 1 Free Range Egg 240ml/9floz Hot water 2 Tbsp Golden Syrup/Honey 55g/2oz Margarine/Butter+ Extra for greasing Equipment Baking tin Baking Paper Mixing bowls Oven gloves Butter Knife Week 53 - Filo and Spinach Tarts Ingredients 20g melted butter or oil 1 pack filo pastry 100g/3.5 oz spinach 2 medium eggs, beaten 25g/1 oz Parmesan cheese, grated 1/2 tsp English mustard (optional) 125g/4oz half-fat crème fraîche or cream cheese Equipment Pastry brush 6-hole muffin tin Chopping board Scissors or kiddy knife Large mixing bowl Wooden spoon Dessert spoon Oven gloves Week 54 - Peanut Butter Cookies Ingredients 1/2 cup +3 Tbsp Flour 1/4 Tsp Baking powder 1/4 tsp baking soda 1/4 tsp salt 1/4 cup butter softened 1/4 cup sugar 1/4 cup soft brown sugar or molasses 1 egg 1/2 Tsp Vanilla 1/4 Cup peanut butter Equipment 2 Baking sheets Parchment paper Measuring Cup Measuring spoons Medium Bowl Large Bowl Fork Week 55 - Mini quiche Ingredients olive oil, for greasing 60g/2¼oz plain flour 30g/1oz butter, softened 1 free-range egg 4 tsp milk 1 stalk fresh parsley, finely chopped 1 slice ham, chopped 2 tbsp sweetcorn 15g/½oz cheddar, grated Equipment Workmat measuring spoons pastry brush mixing bowl fork rolling pin 2 cups scissors small baking tin (about 11cm wide) baking tray oven gloves (adult use) Week 56 - Courgette/Zucchini cake Ingredients vegetable oil, for greasing 50g/2oz soft brown sugar 50g/2oz soft butter 1 egg 60g/2oz courgette 90g/3¼oz self-raising flour 1 tsp mixed spice half a lime, juice only Equipment 2 Mixing bowls Whisk Spatula Small (500g) loaf tin Baking paper Week 57 - Crumble-topped tarts 125g/4½oz shortcrust pastry 4 rounded tsp lemon curd 30g/1oz melted butter 2 tbsp rolled oats 2 dessertspoons caster sugar 2 tbsp self-raising flour, plus extra for dusting Equipment Mixing bowl Wooden spoons Baking tray Baking paper Week 58 - Baked explorer pancake Ingredients vegetable oil for greasing 1 free-range egg 2 dessertspoons milk 2 spring onions small handful fresh coriander 2 dessertspoons sweetcorn 8 green beans 50g/2oz plain flour ½ tsp baking powder pinch ground black pepper Equipment Mixing bowl whisk spoon baking tray baking paper Week 59- Cheese and Tomato Melts Ingredients 75g/3oz plain flour large pinch of mild paprika 20g/1oz butter, softened 1 spring onion 20g/1oz cheddar, grated 2-3 tbsp tomato juice Equipment Mixing bowl Scissors Spoon Baking Tray Baking Paper Week 60 - Celebration Cornet cake Ingredients 1 egg 2 tbsp vegetable oil 2 tbsp milk ½ tsp vanilla extract 12 fresh raspberries 60g/2oz self-raising flour 1 tbsp caster sugar 3 flat-bottomed ice cream cones or waffle cones Equipment Mixing bowl Cup Fork Small loaf tin to make the cones stand Week 61 - Egg plant/aubergine with Tomatoes and Almonds/seeds 1 egg plant or Aubergine 1.5 tbsp olive oil 1/2 tbsp harissa (hot)/pesto/paprika/Thai curry paste (any kind of flavouring is fine) 4 medium vine tomatoes or 8 cherry tomatoes 1/2 red onion, sliced (if learner is unable to slice) Salt Flaked almonds Fresh cilantro/parsley/basil Equipment Small Roasting tin/dish 400ml Chopping board Scissor or kiddy knife Week 62 - Roasted tomato & bay orzo Ingredients 1/2 cup orzo 200ml vegetable stock 8 cherry tomatoes 1/4 chopped red onion 1 bay leaf Black pepper Salt Olive oil Handful of fresh basil or parsley Equipment Small Roasting tin/dish 400ml Measuring jug Chopping board Scissor or kiddy knife Week 63 - Honey tea loaf Ingredients vegetable oil, for greasing 100g/3½oz mixed dried fruit 70ml/2¾fl oz decaffeinated tea, cooled until tepid 1 heaped tsp honey 1 free-range egg, beaten 150g/5oz plain flour 1 tsp baking powder ½ teaspoon mixed spice Equipment Workmat Baking dish (400ml) Mixing bowl Whisk
Learning Goals
Students will learn the following -
- 1 or more kitchen skills in each class, emphasis on mastering 1 skill
- vocabulary
- develop fine motor skills
- social interaction through discussion with teacher and other learners
- tidy up after for older children
Other Details
Parental Guidance
- The recipes are simple that little learners can create with little or no adult help. However, parental guidance and support might be needed.
- Please prepare the workstation so it’s suitable for their height. Also, it’s advisable to have a big workmat to keep surface clean.
- We do not use sharp knives or hot cooker hobs. All recipes are baked in the oven
- Learners are expected to wash hands before they start cooking and put on their aprons
- For any concerns about allergies or foods not allowed, please feel free to get in touch and a substitute or other options will be offered.
- The minimum enrolment for this class is 3. Please be aware that the class might be rescheduled to a later date or canceled if it doesn't meet the minimum learner requirement.
Supply List
Illustrative ingredient list and recipe card can be accessed in the classroom upon enrollment on completion of the class. * Note - Please see the class description for weekly recipes.
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Joined May, 2020
4.9
368reviews
Teacher expertise and credentials
Hello, I'm Fizza and I'm passionate learner and one who loves to share this passion! Here on Outschool I offer loads of interesting classes like Maths, creative writing, book club, critical thinking, baking and cooking, productivity and nutrition.
Most kids love to cook, get messy, lick their fingers but in the process they are learning so many life skills. I want to inculcate this adventure with food where they can be mindful of their food and the can immerse themselves into this art. I have two children myself and they’ve seen me sharing my passion with other kids and so it’s a given that both of them enjoy being in the kitchen with me where we try lots of different things. In my virtual Outschool kitchen club, we create a huge variety of recipes sweet and savoury. I encourage my little crockpots (my learners in the kitchen!!) to try new foods in the class. Please remember that the recipes we create in the class might not always be your learner's favourite. The purpose is to develop their sensibilities to various ingredients so they can choose foods that are good for them. The purpose is for them enjoy and learn cooking cause everyone should know how to cook and feed themselves.
I teach cooking and nutrition, healthy eating at Little Crock Pots Cookery Club for kids and I also teach at a local Sunday school. I have a B.Sc in Biology and Chemistry and I also have a Masters degree in Management Sciences. I have a Diploma from the London school of Journalism in freelance and feature writing. I’ve worked as a content writer and research analyst for major advertising companies and so I also want to bring this experience into teaching. I also have a CPD certification in Numicon teaching. I also have a certification as an Advanced Gut Restoration Nutritional Advisor.
I’ve run cooking classes for more than 8 years at after school cooking clubs, community centres, schools etc.Reviews
Live Group Class
$18
weekly1x per week
40 min
Completed by 660 learners
Live video meetings
Ages: 3-7
2-8 learners per class
